Skinny Eggnog


2½ cups Silk® Unsweetened Original Almondmilk
2 eggs
1 egg white
⅓ cup sugar
1 teaspoon cornstarch
1 teaspoon vanilla
Cinnamon, to taste
Nutmeg, to taste
Cool WhipⓇ Light topping



1 Heat a small saucepan over medium-low heat. Add the almondmilk and vanilla and heat until it almost simmers; do not bring to a boil.
2 In a large mixing bowl, whisk together the eggs, egg white, sugar and cornstarch until frothy.
3 Temper the eggs into the heated almondmilk. To do this, add about ¼ cup of the almondmilk to the egg mixture, whisking quickly. Add another ¼ cup and whisk again. Tempering allows both liquids to come to the same temperature before combining them, so the eggs do not curdle.
4 Add the cooled down egg mixture to the almondmilk, and whisk them to combine. Stir frequently until it begins to thicken, about 6-8 minutes
5 Sprinkle with cinnamon and nutmeg to taste.
6 Serve warm or chilled, and top with optional Cool Whip as desired.

Nutrition Information

Per Serving: (½ cup)
Calories: 93
Calories from fat: 23
Fat: 3g
Saturated Fat: 0g
Cholesterol: 58mg
Sodium: 98mg
Carbohydrates: 15g
Fiber: 0g
Sugar: 14g
Protein: 4g

Make your own Ranch, Dry Onion Soup Mix and Taco Seasoning and store in small mason jars !!!
Leftover Pot Roast Patty Melts